“There is no greater host than my dear friend Adeena Sussman.
Shabbat is a coveted invitation to Adeena's Tel Aviv kitchen, where out of her passion for community comes divine culinary rituals.”
--Michael Solomonov, cookbook author, chef/owner of Zahav, and owner of CookNSolo Restaurants “Someone please send my things, I have left California and have moved to Israel to live with Adeena!! She's done it again folks - another beautiful book that is filled to the brim with mouth-watering recipes that you'll want to put into the regular rotation in your kitchens. It's hard to pick a favorite but the Sweet Potatoes with Miso Tahini Butter, Creamy Corn Pasta, Tomato Jam Roasted Salmon and the entire chapter on KUGEL are all standouts!! Prepare to fall in love with a new slew of recipes. You'll be obsessed!”
--Gaby Dalkin, New York Times bestselling cookbook author and creator of What’s Gaby Cooking “The best time of the week just got even better. Adeena has brought her signature warmth and vibrant deliciousness with all of these amazing recipes, breathing new life into a millennia old tradition. Whether you keep Shabbat or don’t or somewhere in between, it would be impossible not to find inspiration in these pages.”
--Molly Yeh, New York Times bestselling cookbook author and Food Network host “The magic of sundown on Friday night is made even sweeter with Adeena Sussman’s beautiful but doable recipes. Cooking from “Shabbat” is like having your warmest, coziest friend by your side. Our table will be a haven for our family and friends to enjoy Adeena’s relaxed, flavorful, yet modern take on our most sacred tradition.”
--Jessica Seinfeld, New York Times bestselling cookbook author of Vegan at Times and Deceptively Delicious “Adeena Sussman’s warmth and generosity shines bright on every page of Shabbat. The book is an ode to Shabbat and its food traditions, but it also feels like an invitation to share in Adeena’s infectiously vibrant approach to life and food. Every dish is so crave-worthy, I want to eat it all!”
--Hetty McKinnon, food writer and author of Tenderheart and To Asia, With Love “Respite, ritual and celebration around the table, ideas intrinsic to all cultures but often overlooked, are at the heart of every dish in Adeena Sussman's
Shabbat. Her mouth-watering recipes present an intoxicating reminder of how restorative cooking can be, how it can speak to our modern cravings while honoring ancient tradition, and the powerful role it plays in human connection. Adeena's ability to combine very personal experience with masterful technique in the kitchen elevate even the simplest bite, resulting in food that is at once satisfying, sacred and abundantly soulful.
--Gail Simmons, food expert, TV host, and author of Bringing it Home: Favorites Recipes from a Life of Adventurous Eating "Adeena Does it again. Shabbat has the perfect selection of what you need/should be making every weekend. Hearty, colorful, full of flavor and approachable, you'll be reaching for this book over and over again and it will quickly become a classic in your home kitchen. "
--Eden Grinshpan, chef, TV host, and author of Eating Out Loud “I have been following Adeena for years (total fan girl here!) I could not be more excited to add another one of her books to my collection. Shabbat is celebrated on the seventh day of the week and is about rest, reflection and of course enjoying good food with loved ones. I can’t think of a better way to celebrate this day (or any day for that matter) than with this beautiful book. I look forward to cooking my way thru these delightful, easy to follow, recipes that highlight the culture and cuisine of Israel.”
--Tiffani Thiessen, actress and author of Pull Up a Chair"Adeena does it again! Shabbat is exactly what its supposed to be--a celebration of family recipes and personal revelations, of tradition and dynamism, of classics and sparkling wonder at whats new and whats to come. Gorgeous and bright, this cookbook has a neshamah that leaps into you and makes you want to cook!"
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Michael Twitty, author of Koshersoul and The Cooking Gene
